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Browsing Publicații științifice ale Universității – AgriScriptum / Scientific Publications of the University - AgriScriptum by Subject "yeasts"

Browsing Publicații științifice ale Universității – AgriScriptum / Scientific Publications of the University - AgriScriptum by Subject "yeasts"

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  • Agronomic and economic efficiency of the waste use from the production of alcoholic beverages on cambic chernozem 
    Siuris, Andrei; Golban, Artur; Golban, Rita (“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2020)
    Nowadays, the environment ecological status in the Republic of Moldova is deplorable in most natural and anthropogenic ecosystems. Wastes from the alcoholic beverages production is often stored chaotically presenting ...
  • Characterization of new yeast strains, isolated for the selection of the most suitable ones for sparkling wine 
    Măntăluță, Alina; Cojocaru, D.; Vasile, Ancuța; Savin, C.; Pașa, Rodica ("Ion Ionescu de la Brad" University of Agricultural Sciences and Veterinary Medicine, Iași, 2010-09-03)
    This paper presents the provisional results of the studies on the selection of most suitable yeast strains in a lot of 84 strains from Iasi vineyard- Copou wine centre, in order to be used for sparkling wine production. ...
  • The current research of garlic in vitro propagation 
    Huțanu Tanasă, Carmen-Alina; Munteanu, Neculai; Stan, Teodor; Stoleru, Vasile (Editura ”Ion Ionescu de la Brad” Iasi, 2021)
    Garlic (Allium sativum L.) is a diploid vegetable plant (2n = 16), monocotyledonous, belonging to the Alliaceae family of the genus Allium, being the second most widespread species in its family, after onions. Because ...
  • The dynamic of methanol and acetaldehyde in white wines treated with sulphur dioxide and dimethyl dicarbonate 
    Călin Buțerchi, Ioana; Cotea, Valeriu V.; Colibaba, Lucia-Cintia; Luchian, Camelia-Elena; Cerbu, Maria-Iulia; Zamfir, Cătălin-Ioan; Nechita, Bogdan (Editura ”Ion Ionescu de la Brad” Iasi, 2021)
    Wine structure is very complex, consequently, the latest researches has been focused on the detailed analysis of this beverage. One of the most important compounds that can be found in wines is methanol. The toxicology of ...
  • Effect of different winemaking conditions on organic acids compounds of white wines 
    Scutarașu, Elena-Cristina; Teliban, Iulian-Valentin; Zamfir, Cătălin-Ioan; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Niculaua, Marius; Cotea, Valeriu V. (MDPI, 2021-10-25)
    Organic acids represent naturally occurring compounds that are found in many types of food and beverages, with important functions in defining products’ final quality. Their proportions in wine are dependent on grape ...
  • Influence of different commercial yeasts on volatile fraction of sparkling wines 
    Cotea, Valeriu V.; Focea, Mihai-Cristian; Luchian, Camelia-Elena; Colibaba, Lucia-Cintia; Scutarașu, Elena-Cristina; Niculaua, Marius; Zamfir, Cătălin-Ioan; Popîrdă, Andreea (MDPI, 2021-01-26)
    The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, ...
  • Maximizing Wine Antioxidants: Yeast’s Contribution to Melatonin Formation 
    Scutarașu, Elena-Cristina; Niță, Răzvan-George; Vlase, Laurian; Zamfir, Cătălin-Ioan; Cioroiu, Ionel-Bogdan; Colibaba, Lucia-Cintia; Muntean, Dana; Luchian, Camelia-Elena; Vlase, Ana Maria; Cotea, Valeriu V. (MDPI, 2024-06-19)
    Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages ...
  • The study of the fermental potential of some yeast strains isolated from the Iasi vineyard 
    Nechita, Ancuța; Filimon, Vasile-Răzvan; Nechita, Bogdan; Pașa, Rodica; Filimon, Roxana-Mihaela; Zaldea, Gabi (Editura ”Ion Ionescu de la Brad” Iasi, 2022)
    The use of non-Saccharomyces / Saccharomyces cerevisiae starter cultures to reproduce the conditions of natural fermentation in a controlled manner, offers the possibility of improving the aroma profiles of wine and is the ...